24 hours


  • 2 large chicken breasts
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 3 cloves garlic
  • 1 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp fresh thyme
  • 1/4 tsp cumin
  • 3 slices red onion
  • 1 lemon (juice)
  • 1 avocado
  • 1 pack cherry tomatoes
  • 1 head baby butter lettuce
  • 1 bunch spinach

1.) The first thing you’re going to do is mince your garlic. Afterwards make your marinade ( Ingredients 2-13 listed above).

2.) Next you’re going to cover your two large chicken breasts with the marinade, cover with plastic wrap, and put in fridge overnight.

3.) When you’re ready to cook the next day, preheat the oven to 450°

4.) In a cast iron pan, cook chicken on medium for 8 min, flip and cook for 8 more minutes. Right before the 8 minute timer goes off for the second side, toss a nob of butter on top of the chicken and then throw it into the oven.

5.) You’re going to cook for 7 minutes, and then flip and cook for an additional 7 minutes. Remove the chicken from the oven and let rest for 10 minutes on your cutting board.

6.) While the chicken is resting, chop up an avocado, and put together your salad. Use whatever dressing you like. I personally enjoy Annie’s Naturals – Shiitake Sesame with this recipe.

7.) Top salad with sliced chicken breast and Enjoy!

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Simple Recipes Book

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